Balsamic Fig Glazed Chicken with Roasted Carrots and Thyme Brussels Sprouts

Figs often steal the spotlight in desserts or cheese boards, but their sweet, jammy richness pairs beautifully with savory dishes too. In this recipe, fig jam meets tangy balsamic vinegar to create a glossy, irresistible sauce that transforms simple chicken cutlets into something special.

Alongside, you’ll find roasted carrots and Brussels sprouts tossed with fresh thyme, all caramelized to perfection. It’s a balanced, colorful meal that feels elegant but comes together easily on a busy weeknight.

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Ingredients

0.055 ounce ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with racks in the top and middle positions. Wash and dry all produce. Trim and halve the Brussels sprouts lengthwise. Strip the thyme leaves from the stems and chop until you have 2 teaspoons (4 teaspoons for 4 servings). Trim, peel and cut the carrots on a diagonal into ½-inch-thick pieces. Halve, peel and finely chop the shallot.
2. On a baking sheet, toss the Brussels sprouts on one side with a drizzle of oil, half the chopped thyme and a pinch of salt and pepper. On the other side, toss the carrots with a drizzle of oil, salt and pepper. Roast on the top rack, tossing halfway through, until tender and crisped, 20-25 minutes.
3. While the vegetables roast, pat the chicken cutlets dry with paper towels and season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium heat. Add the chicken and sear, turning occasionally, until browned all over, 4-8 minutes (it will finish cooking in the oven). Transfer the chicken to a second baking sheet.
4. Roast the chicken on the middle rack until cooked through, 10-12 minutes. Transfer to a cutting board to rest, then thinly slice crosswise.
5. Meanwhile, heat a drizzle of olive oil in the same pan used for the chicken over medium heat. Add the shallot and remaining chopped thyme. Cook, stirring, until softened, 1-2 minutes. Stir in the stock concentrate, balsamic vinegar, fig jam and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes. Remove the pan from the heat and stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper.
6. Divide the roasted Brussels sprouts, carrots and sliced chicken between plates. Drizzle the pan sauce over the chicken and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness for even cooking and adjust the searing and roasting time as needed.

What can I substitute for fig jam?

Apricot jam or preserves work well as a substitute, though the flavor will be slightly different. You can also use honey or maple syrup for sweetness.

Can I make this recipe ahead of time?

The roasted vegetables and sauce can be made a day ahead and reheated. Cook the chicken fresh for the best texture.